Rinse the raw liver, remove the films, cut into large pieces. Peel and dice the onion (1 head, that is, half the norm) and carrots, and finely chop the pepper.
Lightly fry the onion in oil until a sweet characteristic aroma appears, add chili and carrots to it, and after 5 minutes add the liver. Salt.
Simmer quickly. To determine the degree of readiness - pierce a piece of liver with a wooden stick, if clear juice flows out of it (and not reddish), turn it off immediately. You cannot overexpose on fire, otherwise the liver will look like dense rubber.
Put the resulting mass into a food processor (with an attachment - an iron knife), having previously separated it from the sauce formed during stewing (do not pour it, then you can cook stewed potatoes in it or use it as a gravy for pasta or rice).
Peel and chop the second onion.
Add softened butter and pieces of raw onion to the liver in the bowl of the food processor. Grind everything.
Salt. Try it. Squeeze the juice of a piece of lemon there (do not overdo it, be sure to try it).
The pate turns out to be tender, juicy, fresh. A splash of onion, lemon juice and warm chili pungency enhance the characteristic flavor of the liver and beckon to taste the pate again and again.
The finished pate is still very soft, if you need a harder and thicker mass, cool it, the butter will harden and firmly bind all the components.
If you do not like spicy, you can do without chili. Then experiment with other flavors and shades. If you find a fresh onion too hot, try replacing it with half a raw carrot, pickled cucumber, or pre-pickle chopped onion or pour boiling water over it. But remember, every intervention creates a new, different recipe.
The pate is also good on slices of bread or bread, and as a filling for stuffed eggs or small tomatoes. They can be smeared with the thinnest pita bread, rolling it up, and cut into washers. This old and popular dish is the basis for many interesting recipes, such as Liver Balls and Liver Pâté in cheese tartlets.